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The other day when I was going through my pantry I came across some wild rice and I realized that it had been a while since I had done anything with wild rice. Thinking that, I just had to do something with it and I was thinking about a whole grain style salad. Although I had a few ideas, the one that I kept coming back to was a mushroom and wild rice salad that would also indulge my obsession with mushrooms. My normal starting place for mushrooms is to saute some onions, add garlic, then the mushrooms followed by a herb. Leeks had been on my mind recently and I wanted to change things up a bit so I replaced the onion with leeks and I figured that the green that the leeks brought would lighten the dish up a bit. For the herb I went with thyme which goes really well with the earthiness of the mushrooms. I often like to add nuts to a salad like this and I was going to go with walnuts but when I was at the store I noticed some chestnuts which would add a nice sweetness to the dish. The final component was a dressing and a
balsamic vinaigrette
was at the top of my list. I served the mushroom and leek wild rice salad on a bed of arugula and formed the salad using ramekins.

Mushroom and Leek Wild Rice Salad

Servings: 4

ingredients

1 cup wild rice

2 cups vegetable broth (or chicken)

1 tablespoon oil

3 leeks (cleaned and sliced)

2 cloves garlic

8 ounces mushrooms (sliced) - I used a mix of cremini, shiitake and oyster

That looks so delicious. At first glance, I wrote it off as a "fancy dish" because it looks very put together and like something in a restaurant, but I'm glad I scanned over the ingredient list and instructions....it's not as complicated as it looks! I saved this one to try. :D

Wow. This looks fantastic. I've just discovered your blog and I love your presentation style!I've never cooked with chestnuts before, but they seem like an amazing addition to this salad. It's nice to see someone using chestnuts outside of the holiday season too.

Gorgeous Kevin! I love using thyme with mushrooms as well. I find my magic blend is usually thyme and rosemary. Genius to form the mushroom mixture in ramekins before plating it on the salad!- Brittany

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.